Rosemary And Red Wine Vinegar Pork Chops Food

CITRUS AND ROSEMARY GRILLED PORK

Steps:

• Combine first 5 ingredients in a bowl with whisk or fork.
• Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
• Season chops with steak seasoning.
• Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
• Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
• Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
• During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
• Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
• Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
• Yield: 4 servings Preparation time: 5 to 8 minutes

ROSEMARY PORK CHOPS

Steps:

• 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
• 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
• 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE

Steps:

• Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper.
• Coat with flour and shake off excess.
• Heat oil in heavy large skillet over medium-high heat.
• Add garlic and saute until it begins to color, about 2 minutes.
• Using slotted spoon, discard garlic.
• Add pork to skillet and saute until brown and cooked through, about 7 minutes per side.
• Using tongs, transfer pork to plate.
• Tent with foil to keep warm.
• Add chicken broth, white wine, whipping cream, vinegar and remaining 1/4 teaspoon rosemary to skillet.
• Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes.
• Season to taste with salt and pepper.
• Pour any collected pork juiced from plate into skillet.
• Spoon sauce over pork and serve.

ROSEMARY AND RED WINE VINEGAR PORK CHOPS

Steps:

• Lightly season pork chops with a mixture of the salt, pepper and rosemary.
• Melt butter in a pan and cook pork chops on both sides until brown and cooked through.
• Remove from pan and let rest on wood block.
• Add quartered onion to the pan and cook until the outsides are lightly browned and slightly caramelized.
• Deglaze the pan with red wide vinegar and return pork chops. Cook for a few minutes flipping to coat both sides. Serve with rice and steamed vegetables.

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE

Steps:

• Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
• Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.

ROSEMARY GARLIC RED WINE VINEGAR

Steps:

• In a sterile 1 quart glass jar, combine the rosemary leaves, garlic and vinegar.
• Cover tightly with lid.
• Place in cool dark place and allow to steep for 4 days to 2 weeks.
• Strain through a fine sieve, reserving garlic but discarding rosemary leaves.
• Pour into hot sterile bottles; adding garlic and rosemary sprigs and seal.

GARLIC ROSEMARY PORK CHOPS UNDER 30 MINUTES

Steps:

• Pat pork chops dry and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook chops until well brwned and meat registers 145 degrees, (about 5 min per side).
• Transfer to platter and cover with foil.
• Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping any browned bits up with wooden spon until reduced by 1/2. (5 min)
• Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, vinear, and butter. Por sauce over chops.

SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY

Steps:

• Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
• Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
• Place the chops on heated plates and spoon the glaze over the top.

ROSEMARY MARINATED PORK CHOPS

Steps:

• In a 13x9-in. baking dish, mix teriyaki sauce, wine, brown sugar and rosemary until blended. Add pork; turn to coat. Refrigerate, covered, at least 4 hours., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°., Bake 20-25 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.

DIJON PORK CHOPS WITH RED WINE VINEGAR AND HERBS

Steps:

• Place chops on the broiler rack or grill and broil or grill 10-15 minutes at a moderate temperature, about 4-5 inches from the heat source.
• Combine the rest of the ingredients and brush the chops with it and broil 5 minutes.
• Continue broiling 5-10 minutes until meat is done.